Here’s another homestyle dish from my kitchen. Served with hot rice and a simple stir fried vegetable and you’ve got an easy, balanced dinner.
Here’s a fast, tasty, and very flexible meal that seems more special than the typical weeknight dinner. Cooked noodles are tossed with a somewhat spicy, incredibly flavorful oil, tender-crisp veggies and a protein source — for a balanced, one-bowl meal.
Well hello there! I’ve been gone quite a while (three months, in fact). You know it’s bad when your dad starts dropping hints to start posting again 😉 This summer ended up being much busier than I expected, but so goes life. I have a lot of fun stuff to share, though, having traveled back to Asia and San Diego in my time away. Let’s jump right back in to new postings, shall we?
When my mother first came to visit me in North Carolina, it was the middle of the humid, heavy Southern summer. “Wow,” she said, “I think it’s hotter than Malaysia here.” Here’s a burger recipe I thought up when missing the flavors of home in my new home.
Sometimes you come in the front door exhausted from a long day and all you want is a super fast meal that reminds you of home. Here is one of mine. I am personally a big lover of cabbage — not just in raw cabbage salads (seriously could eat those forever), but as a great stir fry ingredient. Cabbage is nutritious, cheap, and filling. It lasts forever in the crisper, emerging like some kind of awesome mummy – just peel away a layer or two and we’re good as gold.
Traditionally made with scallions, I took a North Carolina farmer’s market twist on an old Chinese favorite.
Why am I smiling so hugely? Probably because I have one of my favorite breakfasts at my fingertips… 🙂